Potatoes are a common food in our country. It is boiled and fried and stewed. It can be an independent dish, a side dish, it is also used as a filling for pies and casseroles. There are many options, only the hostess's imagination plays a role.
In order for potatoes to be as useful to the human body as possible, and in fact it can bring harm, use certain secrets.
- A cool and dark place is needed to preserve potatoes. A cellar is ideal. If not, find an alternative.
- Do not leave potatoes for long periods of time where the tubers will be exposed to direct sunlight. If light hits the potato, substances that can cause human poisoning can form in the vegetable.
- To make peeling easier for young potatoes, soak them in cool, salted water for ten minutes.
- If you are using potatoes of an old crop, especially if sprouts have already appeared on them, then you need to peel the tubers with a thick layer. During storage, harmful substances accumulate under the peel, so it is better to get rid of them.
- To ensure that potatoes retain the maximum amount of nutrients, they should be peeled immediately before cooking.
- If it becomes necessary to prepare potatoes for cooking in advance, then after cleaning the tubers should be placed in water. But in this case, do not chop the vegetables, because in general, potatoes will retain more nutrients.
- To prevent grated potatoes prepared, for example, for pancakes, from blackening, you can add a small amount of milk to it.
- Also, the potatoes will not darken if the tubers are immersed in boiling water for a couple of minutes. After that, grate.
- Potatoes that have a greenish tint should not be eaten.
- If you are going to fry potatoes, then it makes sense to dry them before using a towel or napkins.
- When exposed to cold, potatoes can taste sweet. You can get rid of this by leaving the frozen tubers for a week in a room where the air temperature is kept at about twenty degrees.
